Fermented goodies have always visited my table since being a kid. In Poland we love all sorts of fermented food. Eating sauerkraut, naturally fermented gherkins, fermented milk, beets and sour-leaven bread was my day to day. Now I am thinking- how lucky I was. At the time, it was not considered as a super-food, there was nothing trendy about it and it was JUST a food. The same way people would have a Sunday roast in the UK, the same in the summer time I'd be served with a fermented raw milk for lunch! Nowadays, the ferments are starring in the health food shops, healthy-living magazines and a proper- raw products often cost a fortune!
Therefore I am going to do my grandma's proud and share with you the traditional recipes of how to prepare home made ferments!
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